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Chicken and Yellow Rice
Recipes
Chicken and Yellow Rice
6 servings
35 minutes total

Ingredients

  • 3 tablespoons olive oil
  • 1 large sweet onion
  • 8 cloves garlic
  • 2 ½ lb bone-in (or boneless) chicken pieces (such as breasts, thighs, and drumsticks)
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 cup frozen peas and carrots
  • 2 (8.8 oz) pouches cooked yellow (or white) rice

Steps

    1. Preheat oven to 350°F. Preheat oil in large sauté pan on medium 5 minutes. Chop onion and garlic finely.
    2. Season chicken with salt and pepper (wash hands). Add chicken to pan, in batches if needed. Cook 4–5 minutes on each side until well browned. Arrange chicken on baking sheet. Bake 15–20 minutes until 165°F.
    3. Meanwhile, place onions and garlic in same sauté pan. Cook 6–8 minutes, stirring occasionally, until softened. Stir in peas and carrots, cook 2–3 more minutes until hot.
    4. Heat rice following package instructions; combine with onion mixture until well blended and spread on serving platter. Top rice mixture with chicken; serve.

    Chef's Tip: Baking time for boneless chicken pieces will be about 5 minutes less.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 440, Total Fat 22g, Sat Fat 4.5g, Trans Fat 0g, Chol 80mg, Sodium 830mg, Total Carb 32g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 26g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 8%